Blood Orange Cranberry Fall Spiced Sangria

Recipe from Ansley Beutler of The Fit Peach

Husband-Tested in Alice's Kitchen

Makes 6-8 servings

This festive and delicious punch is perfect for all fall and winter holiday parties.  The best thing about it is that it can and should be made up to three days in advance for the best flavor.  Come party time, just add ice to the glasses, ladle in the sangria and garnish.  

For the Cranberry Reduction

2 cups cranberries

3 Tablespoons maple syrup (agave syrup, honey, or sugar will also work)

1/2 cup water

For the Sangria

2/3 cup blood orange juice (approx. 2-3 large blood oranges)

3 blood oranges, sliced (Set aside one slice for rimming glasses.)

2 cups cranberries

3 cinnamon sticks

fresh rosemary

1 bottle white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.)

2 cups ginger beer

3 shots brandy (I used cognac.)

For the Cinnamon Sugar Rim

3 Tablespoons coconut sugar

2 teaspoons ground cinnamon

1 slice blood orange

To Garnish

cinnamon sticks

fresh rosemary 

star anise

Instructions

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat.  The cranberries should begin to pop open and become soft.

Let mixture simmer for 2 minutes then remove from heat to cool.  The mixture will thicken up during this time.

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.

Once cooled, spoon the reduction into the bottom of a large pitcher.  Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.

Pour the wine over top followed by the ginger beer and brandy.  Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom.  The color should turn a darker red.  Let the sangria sit in the fridge for at least 2 hours to soak up the flavors

When ready to serve, prepare the cinnamon sugar rim mixture on a small plate.  Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass).  Dip the rim of the glass into the cinnamon mixture to coat

Use a ladle to serve the sangria into cocktail glasses.  Make sure to grab some of the fruit.  Garnish with extra cinnamon sticks or rosemary or star anise if desired.

The sangria will keep (and get better with time) in the fridge for up to 3 days.

Instant Pot Rosemary and Garlic White Beans (Vegan)

Instant Pot Rosemary & Garlic White Beans served along with
Farro Salad with Beets & Carrots; Sauteed Broccolini with Garlic & Pine Nuts;
Cherry Tomatoes & Cucumbers drizzled with brown rice vinegar 

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Makes about 7 cups

I’ve been told that it’s rude to lick your plate, but golly gee!  These beans are THAT good! This recipe makes a big batch and ½ cup is considered a serving size, so you’ll have plenty to go around. 

1 lb. dried cannellini beans (2¼ to 2½ cups) (I used dried lima beans because I couldn’t find dried cannellini beans.)

2 Tablespoons olive oil

¾ cup diced shallots

2 Tablespoons fresh rosemary leaves, roughly chopped

10 cloves garlic, peeled and roughly chopped

3½ to 5½ cups low-sodium vegetable broth (Use the larger quantity if using un-soaked beans.)

2 bay leaves

1 Tablespoon dried oregano

2 ½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

½ cup fresh Italian flat-leaf parsley, finely chopped (optional)

If you have time to soak the beans, place them in a large bowl and cover with 8 cups cold water along with 1 Tablespoon kosher salt.  Swish around until the salt is dissolved.  Soak for 8 hours or overnight.  Drain and rinse the beans with fresh water.

Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the shallots.  Cook until the shallots are staring to brown, about 2 minutes.  Add the rosemary and garlic and stir occasionally until the garlic is soft and lightly golden, about 1 – 1 ½ minutes.  Select the Cancel setting.

Add the drained beans, 3 ½ cups broth (5 ½ cups for un-soaked beans), bay leaves, oregano, salt and pepper, stirring well to combine.

Secure the lid and set the Pressure Release to Sealing.  Select the Bean/Chili setting at High Pressure and set the cook time to 9 minutes** for soaked beans (or 55 minutes for un-soaked beans.)

Once the timer has completed and beeps, allow a Natural Pressure Release.  Open the pot, stir the beans, and discard the bay leaves.  Taste for seasonings and adjust accordingly.  Transfer to a serving dish and garnish with chopped parsley, if desired.  Once cooled, store leftovers in a glass container or airtight storage container for 1 week.

**When making this again using lima beans instead of cannellini beans, I will set the timer for 7-8 minutes because mine came out just a bit on the too soft side.

Basic But Perfect Roast Chicken

Basic But Perfect Roast Chicken with Pan Sauce and 

Roasted Purple Potatoes and Carrots

Recipe from Martha Stewart’s Cooking School

Husband-Tested in Alice’s Kitchen

Serves 4

When it’s cool enough outside to heat up the oven I like to roast a whole chicken every week or so.  Having roasted chicken meat in the fridge comes in handy for soups, salads, casseroles and pasta dishes.  I even use the carcass to make a delicious Homemade Chicken Stock.  This particular recipe is very basic, but delicious enough to serve to company along with the pan sauce drizzled over mashed potatoes or Easy Tasty Couscous.

For Chicken:

1 fresh whole chicken (about 4 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

1 lemon, cut into ¼ inch rounds or wedges

4 sprigs of rosemary (other herbs can be used as well if rosemary isn’t available)

3 garlic cloves, peeled and crushed

2 Tablespoons unsalted butter, room temperature

For Pan Sauce:

½ cup dry white wine or basic chicken stock

1 Tablespoon unsalted butter

1 teaspoon Dijon mustard (This is optional, but I think it’s a quite nice addition.)

Heat the oven to 450 F.  Remove giblets and liver (if any) from the cavity and discard or reserve for another use.  Let the chicken rest at room temperature 1 hour.  Trim excess fat from cavity.  Rinse chicken thoroughly under cold water, inside and out, then pat dry, making sure the cavity is as dry as possible.  Season cavity with salt and pepper, then stuff with lemon, herbs, and garlic.  Rub the skin with 2 Tablespoons butter.  Tuck the wings under and tie the legs together using kitchen twine.  Season all over generously with salt and pepper.

Place the chicken in a large ovenproof skillet or small roasting pan.  Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoid the bone) registers 165 F, about 50 to 55 minutes.  Transfer chicken to a platter.  Allow the chicken to rest about 10 minutes or so before carving.

Spoon and discard the fat from the juices in pan; pour accumulated juices in chicken cavity and plate into pan.  Place the pan over medium high heat.  Pour in wine or stock (and mustard, if using) to deglaze the pan, stirring and scraping up browned bits with a wooden spoon.  Cook until reduced by half, and then pour though a small fine sieve into a liquid measuring cup.  Return to skill and add 1 Tablespoon butter, swirling pan until melted and incorporated.  Carve chicken and serve with the pan sauce.

Now, here's a plate of lovely comfort food.

Here's the chicken along side carrots and 

purple potatoes ready to go in the oven.